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canning clingstone peaches?

oaklandfoodie Aug 10, 2009 02:03 PM

I'm lucky enough to have a lovely peach tree in the backyard of my house. This year we have an abundance of peaches and I'll like to try my hand at canning them - but, they are not freestone. Anyone have any tips for canning clingstone peaches?

  1. geminigirl Aug 11, 2009 03:36 PM

    yep, same advice as Junie, just peel and cut fruit off in pieces making sure to put some lemon juice on so they don't brown. I have also learned to pack them pretty tight as they seem to contain a lot of air or water or waterever makes them float - this usually happens when I do large jars (quarts). I also had better luck with no floating later in the summer, not sure why...good luck, they are beautiful in jars and soooo good in the middle of winter!

    PS - last time I had a lot of peach juice leftover so I frooze them in to peach cubes and used in fresh margaritas!

    2 Replies
    1. re: geminigirl
      momskitchen Aug 15, 2009 09:09 AM

      I just posted about canning peaches on my blog...check it out:

      http://motherskitchen.blogspot.com/2009/08/canning-peaches-this-weekend.html

      The reason why your peaches are floating are because you are raw packing them - peaches do much better with a hot pack. Here's more info on that:
      http://www.uga.edu/nchfp/how/general/...

      Happy canning!

      1. re: momskitchen
        geminigirl Aug 15, 2009 01:08 PM

        thanks for the links, looking forward to reading your blog.

        I got floating peaches raw and hot pack method - at least in the quart jars...
        the pint jars I raw packed and they were fine - they were the ones later in the season...I did the hot pack method first as well cause that's what Ball recomended as well. Today I picked a ton of nectarines and are going to give them a go when they ripen!

    2. Junie D Aug 11, 2009 09:05 AM

      Glad to hear you've got a lot! This was a bad year for stone fruit in my backyard.

      I'd just peel (after a minute in boiling water of course) and cut flesh off the pits into largish chunks. Then can in sugar/lemon syrup. This is my favorite thing to eat in March when I have had about enough of citrus fruit.

      Or, here's a nice chunky sauce I made last year (when we had buckets of peaches). It is delicious in yogurt, on pancakes, on roasted pork, or just plain.

      Backyard Peach Sauce

      makes about 6 cups

      5 pounds peaches, peeled and sliced
      2.5 cups sugar
      juice of 2 lemons

      Bring everything to a boil, then turn off the heat, cover, and let sit overnight (refrigerate if you want to).
      Strain the peaches and set them aside.
      In a large, shallow pan bring the liquid to a boil and reduce by half. It should be thickish and sticky.
      Add peaches and cook 5 minutes.
      Put into sterile jars and process in hot water bath 10 to 15 minutes for pints.

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